I am, in the truest, most purest sense, a basic mortal, primal male animal. I love my beef rare … Hell, I love it when it goes moo, cool and raw! Here’s my favorite style of preparation for beef tartare.
1 pound raw beef tenderloin (lean and cleaned, finely diced)
2 heaping tablespoons diced shallots
1 heaping tablespoon diced green onions
1 heaping tablespoon diced pimento stuffed green olives
1 heaping tablespoon diced black olives
1 level tablespoon minced cilantro
2 tablespoons Lea & Perrin’s Worchestershire Sauce
1 teaspoon Creole seasoning
1/2 teaspoon ground cayenne pepper
Two jumbo poached eggs (pre-done, placing one atop each serving)
One mixing bowl, a sharp chef’s knife, a cutting board, and two Schooner dishes
1. Combine diced tenderloin, shallots, green onions, black and green olives, minced cilantro, Lea & Perrin’s, Creole seasoning, and cayenne pepper in mixing bowl, folding it together gently, but thoroughly.
2. Cover it with plastic wrap and seal airtight, insuring infusion success. Chill for three hours in refrigerator.
3. When near serving time, poach your eggs and sit aside, letting them cool to room temperature.
4. This recipe serves two individuals. Design each steak tartare portion into an oval mound, in said Schooner dish, with an indention on top of the mound for placing the poached egg. Garnish dishes with fresh cilantro sprigs and whole green and black olives.